How to cook sturgeon

The sturgeon is a fish of the sturgeon family. It is considered a Royal fish, because she was loved by monarchs. Among these monarchs were Ivan the terrible and Peter the great, who daily longed to see her on his Desk.

Although the fish is called red, in fact its meat is white, it has virtually no bones and tastes like veal. And the meat of this fish and eggs contain fatty acids omega-3. These acids are extremely useful for our body – they restore nerve cells, normalizes the activity of the brain and ocular blood circulation. To prepare the sturgeon: it will make an excellent ear, it can be boiled, broiled, fried, steamed, smoke, bake and make jelly. Many recipes suggest to add to the dishes of sterlet wine or even champagne. Very tasty work if the ear to add the Brut. Anyway this fish is easy to experiment, so in order to cook sturgeon do not need to be a good cook. The main thing is to choose fish – it should be elastic, and after you should immediately restore the form. The gills should be dark red. And one more thing – the fresh fish is on the palm directly, nor her head, nor the tail is not hanging down. Here is the recipe sterlet baked in salt.

You will need:

one starlet – 2 kg

flaky sea salt - 3.5 kg

fine sea salt -1 kg

mustard seeds – 100g

olive oil – 1 tbsp

salt

pepper white

1. In a bowl, mix the major and minor sea salt, add the mustard seeds and a glass of water.

2. Sturgeon to clean, remove the entrails, gills and dorsal fin. In order to remove the vesiga, you need to make an incision near the tail, to catch the needle or plug part of visage and pulling it out. Then rinse the fish and dry it with a paper towel. Season the sturgeon with salt and pepper inside.

3. On a baking sheet place a layer of mixture of salt and mustard. The layer should be thin. Lay the fish belly down.

4. With olive oil (sides and back sterlet and then the remaining mixture of salt to completely cover the fish. Then lightly press with your hands.

5. In the oven should be 200 degrees and bake there sturgeon 20-30 minutes.

6. When the fish is ready, remove it from the oven to purify salt (may need a hammer) and remove the skin.

7. Feeding sturgeon must be immediately and garnish it with salad leaves, cherry tomatoes and spinach. Bon appetit!

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